red bean sauté

I never imagined that I would use ketchup to make a recipe, but I did. I had to make a recipe for a partner using ketchup. I know how to make my own, and we love to eat it, sometimes, but that is my sum total of knowledge about using ketchup. Still, I was eager to find out whether there are staple recipes in which the sweet and dense, spicy, and rounded sauce is used – and there are. From marinated chicken wings and ribs to shrimp salads and sauces for burgers to this beautiful bean bake. My inspiration recipe came from Epicurious, but it’s a long way from their recipe. Less sugar, no maple syrup, more spices, and a beautiful result. And at the end of the Latvian summer when the new beans have just been picked and shelled, this makes a great rainy day dish.  

Ingredients

600 freshly peeled or dried borlotti beans 
2 bay leaves 
2 basil and 2 parsley stalks 
5 thyme stalks 
800 ml vegetable or chicken stock 
2 tsp brown sugar 
2 tsp sea salt
1 tsp freshly ground black pepper 
2 large tsp Dijon mustard 
1 small handful of dried garlic 
1 tbsp smoked paprika 
60 ml ketchup 

Prepare

In a large pan, cover the beans with water, add parsley, bay, basil, and thyme. Bring to a boil and simmer until tender, about 1 hour or until ready (1 hour for dried, 20 minutes for fresh) and water almost evaporated.

Preheat the oven 150°C hot. 

Combine everything (except the stock) with beans and stir until incorporated. Pour the bean mixture in a Dutch oven, add the stock and cover with the lid, and bake for 4-5 hours for dried beans and 2,5h for fresh. Check every hour to make sure the beans aren't drying out, and add more water as necessary to keep them submerged.